Description
Thai Drunken Noodles are a bold and flavorful stir-fry dish featuring wide rice noodles, fresh garlic, chilies, colorful vegetables, and your choice of protein, all coated in a savory, sweet, and spicy sauce. Ready in under 30 minutes, this authentic Thai street food favorite delivers a perfect balance of heat, aroma, and texture, bringing a delicious taste adventure to your kitchen.
Ingredients
Noodles
- Wide rice noodles, fresh or dried – 8 oz (about 225 g)
Aromatics and Vegetables
- Garlic, minced – 3 cloves
- Thai bird’s eye chilies, chopped – 2 to 4 (adjust to taste)
- Bell peppers, sliced – 1 medium
- Onion, sliced – 1 small
- Fresh Thai basil leaves – 1 cup, packed
Sauces and Seasonings
- Soy sauce – 2 tablespoons
- Oyster sauce – 1 tablespoon (vegetarian oyster sauce for meat-free version)
- Fish sauce – 1 teaspoon
- Sugar – 1 teaspoon
- Cooking oil (vegetable or peanut) – 2 to 3 tablespoons
Protein (choose one)
- Chicken breast or thigh, thinly sliced – 8 oz (225 g)
- Shrimp, peeled and deveined – 8 oz (225 g)
- Firm tofu, cubed – 8 oz (225 g)
Instructions
- Prepare Noodles and Ingredients: Soak or boil the wide rice noodles according to package instructions until tender but still firm. Drain and set aside. Chop garlic, chilies, bell peppers, onion, Thai basil, and your chosen protein for quick assembly.
- Cook Protein: Heat 1 tablespoon of oil in a hot wok or skillet over high heat. Stir-fry the chicken, shrimp, or tofu until cooked through and lightly golden. Remove from the pan and set aside.
- Sauté Aromatics and Vegetables: Add more oil if needed, then toss in minced garlic and chopped birds eye chilies. Cook until fragrant, about 30 seconds. Add sliced onions, bell peppers, and any other vegetables. Stir-fry until slightly tender but still crisp.
- Combine Noodles and Sauce: Return the cooked protein to the pan with the vegetables. Add the drained noodles and pour in soy sauce, oyster sauce, fish sauce, and sugar. Stir quickly to coat everything evenly and allow the noodles to soak up the flavors.
- Finish with Fresh Basil: Turn off the heat and toss in generous handfuls of fresh Thai basil leaves. Stir gently to release their aroma and infuse the dish before serving hot.
Notes
- Use fresh wide rice noodles when possible for best texture.
- Cook on high heat to lock in bold flavors quickly.
- Keep vegetables slightly crisp for optimal texture contrast.
- Taste and adjust seasoning including salt, spice, and sweetness before serving.
- Have all ingredients prepped ahead to ensure smooth and fast cooking.
- To reduce spice, lessen or omit fresh chilies and add a touch of sweet chili sauce.
- For gluten-free, substitute soy sauce with tamari or coconut aminos.
- Leftovers keep up to 3 days refrigerated with a splash of water added when reheating to maintain moisture.
- Freezing noodles is not recommended as they may become mushy; freeze sauce separately if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg